SAEDNEWS: Chocolate ice cream is one of the most beloved and refreshing summer desserts, enjoyed by people of all ages. With this simple recipe, you can recreate a rich, café-style chocolate ice cream at home without using salep or condensed milk.
According to SAEDNEWS, ice cream has long been a favorite treat, enjoyed in every season. However, its cooling properties make it especially delightful during the hot summer months. In Iran, the tradition of making ice cream dates back centuries, with early recipes combining snow and grape juice to create a frozen delicacy. The modern era of traditional Iranian ice cream began around 60 years ago, gaining widespread popularity in the 1950s and 1960s. Among the most famous pioneers was Akbar Mashti, whose ice cream shop near Tehran's Rah Ahan Square became a household name.
Beyond its delicious taste, ice cream is packed with calcium and essential minerals, providing a quick energy boost. It also triggers the release of serotonin, commonly known as the "happiness hormone," making it not only a treat for the palate but also a mood booster.
Chocolate ice cream, made from a blend of milk and chocolate, remains a global favorite, especially among children. Fortunately, with this easy recipe, you can whip up a creamy, delicious batch at home without the need for specialized ingredients.
Milk: 1 cup
Sugar: 2 tablespoons
Cocoa powder: 1 tablespoon
Breakfast cream or whipped cream: 100 grams
Cornstarch or wheat starch: 1 tablespoon
Vanilla: A pinch
Chocolate: As needed
In a bowl, mix cold milk, cornstarch, cocoa powder, vanilla, chocolate, and sugar until fully dissolved.
Place the mixture over very low heat, stirring continuously until it thickens to a custard-like consistency. Keep stirring until it reduces in volume and starts pulling away from the sides of the pot.
Remove from heat and let it cool slightly. Add the cream (either whipped or breakfast cream) and mix thoroughly until smooth. Adjust the sugar if necessary.
Pour the mixture into disposable cups or ice cream molds and freeze for at least 12 hours.
Once frozen, let the molds sit at room temperature for a few minutes or dip them briefly in lukewarm water to release the ice cream easily.
Melt chocolate using a double boiler (bain-marie) and drizzle it over the ice cream for a glossy finish.
For added flavor, you can top it with melted Lotus biscuit cream or your favorite toppings.
This homemade chocolate ice cream is not only simple to make but also rich, creamy, and perfect for cooling down on a hot summer day. Enjoy every spoonful!
